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Home-made rice pudding recipe needed ......

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Home-made rice pudding recipe needed ......

Old 7th May 2003, 05:15
  #1 (permalink)  
Thread Starter
Join Date: Oct 2000
Location: Brighton. UK. (Via Liverpool).
Posts: 5,069
Home-made rice pudding recipe needed ......

Hi all. I need a good home made rice-pudding recipe (don't ask) Can anyone help?
BRL is offline  
Old 7th May 2003, 05:33
  #2 (permalink)  
Join Date: May 2003
Location: EU
Posts: 8
100 grams rice (uncooked)
1 liter milk
50 gr raisins
sugar to taste (a tablespoon or 2?)
large pinch of salt
knob of butter
1/4tsp cinnamon
1/4 tp nutmeg

Bring salted water to the boil add rice and simmer until almost soft then add raisins, sugar, nutmeg & cinnamon. Stir often and continue to cook until liquid is absorbed.

Bon apetit!
lizbet is offline  
Old 7th May 2003, 06:13
  #3 (permalink)  
Join Date: Jun 2001
Location: due south
Posts: 1,333
Brl, if I can make it anyone can, and this is what I do.

1.Wash two tablespoons of rice and put into a pie dish with 1 pint of milk.
2. Mix in 1 oz sugar.
3.Sprinkle a few raisins if you like them.
4. Grate a little nutmeg over the top.
5. Bake for not less than 2 hours at 120-150 C (250-300 F).

It is the long slow cooking that yields a nice creamy pudding.
henry crun is offline  
Old 7th May 2003, 08:09
  #4 (permalink)  

Eight Gun Fighter
Join Date: Apr 2000
Location: Western Approaches
Posts: 1,127
Serving Size : 6


1 Cup Water
1/2 Cup Short-Grain Rice
1/2 Teaspoon Salt
2 Cups Milk
1/2 Cup Golden Raisins
1 Cup Heavy Cream
2 Teaspoons Vanilla Extract
10 Tablespoons Sugar -- (1/2 Cup + 2 Tbs)
2 Each Eggs
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
Heavy Cream -- (Optional)

This is certainly the best rice pudding for today, because it shortcuts the old-fashioned method of cooking rice for hours and hours in large quantities of milk. Use short-grain rice because it's starchier than long-grain rice, and it makes a creamier pudding.
Preheat the oven to 350 F. Butter an 8-inch square baking dish.
Bring the water to a boil in a 2-quart saucepan. Add the rice and salt.
Cover and cook over low heat for 10 minutes. Add the milk and the raisins,cover, and cook over low heat for 10 to 15 minutes more, or until the rice is tender. In a small bowl, blend the cream, vanilla, sugar, and eggs. Add to the rice. Pour into the baking dish, and sprinkle with the cinnamon and nutmeg. Place in a slightly larger ovenproof dish. Add 1 inch of boiling water to the larger dish and place in the oven. Bake for 30-45 minutes.
Serve at room temperature with heavy cream if desired.
Rollingthunder is offline  

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